Crisp Tofu Sandwich with Spicy Almond-Ginger Sauce
- 6 ounces Thai-flavored baked tempeh, cut into 1/2-inch slices
- 2 tablespoons almond butter
- 1/2 teaspoon honey
- 1 medium onion, cut into 1/2-inch-thick rounds
- 1 red bell pepper, cut into strips
- 3/4 teaspoon grated fresh ginger
- Radish sprouts for garnish
- 2 teaspoons olive oil
- 1/2 teaspoon toasted sesame oil
- 1 8-inch whole-wheat or whole grain baguette, halved horizontally
Directions:
Place onion slices and pepper on a broiler pan. Broil, turning over halfway through cooking time, until peppers are blistered and onion is lightly browned, approx. 10 minutes. When cool enough to handle, peel skin off pepper. In a large skillet, heat olive oil over medium-high heat. Sauté tempeh until golden brown and crisp, about 2 minutes on each side. In a small bowl, combine almond butter, honey, 1/4 teaspoon sesame oil, and ginger. Mix sautéed onions and pepper with remaining 1/4-teaspoon sesame oil. Spread almond-butter mixture on bread. Top with tempeh and sautéed onions and pepper. Place other piece of bread on top. Cut in half. Wrap tightly in foil and refrigerate. Add radish sprouts prior to eating. Serves 2
Written by: Katy Joy Freeman
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